Light and fluffy muffins, with lemon zest and a lemon sugar glaze.
Who wants to turn on the oven when the AC is struggling to keep the house below 80F?
The yogurt in the batter helps create an especially light and fluffy muffin.
Elise Bauer
Whisk together the flour, baking powder, baking soda, and salt and set aside.
Coarsely chop the zest.
You should have approximately 1/4 cup of chopped lemon zest.
Elise Bauer
Add this zest, the cubed fresh ginger, and 1/4 cup of sugar to a food processor.
Pulse until a paste forms.
Add eggs one at a time, beating until incorporated after each one.
Elise Bauer
Beat in the lemon zest and ginger paste.
Beat in one half of the dry ingredients until just incorporated.
Beat in one third of the yogurt.
Elise Bauer
Beat in half of the remaining dry ingredients.
Beat in a second third of the yogurt.
Beat in the remaining dry ingredients and then the remaining yogurt.
Elise Bauer
Again be careful to beat until just incorporated.
Do not over beat.
Use a standard 12-muffin muffin pan.
Coat each muffin cup lightly with olive oil or a little melted butter using a pastry brush.
Distribute the muffin dough equally among the cups.
Bake at 375F until muffins are golden brown, about 25 to 30 minutes.
Set on wire rack to cool.
Add more lemon juice if necessary.
